Best Strawberry Filled Banana Cream Cake Recipes

STRAWBERRY BANANA CREAM CAKE

Steps:

• 1. Preheat oven to 375* Prep: Strawberries hold out 10 whole set (chill) Don't slice bananas till time to Ice cake (bananas will turn brown). Lightly grease and flour 2 - 9x1 1/2 Cake pans. Slice one layer in half to make three layers
• 2. In mixing bowl place, flour, baking powder, and salt. In mixer bowl beat shortening on medium speed for 30 seconds. Add sugar, vanilla, and beat till fluffy.
• 3. Add dry ingredients and milk alternating to beaten mixture. Beat on low speed after each addition.
• 4. Wash beaters. In small mixing bowl beat egg whites beat till stiff peaks form. Gently fold into flour mixture. Pour into cake pans. Bake in 375* oven for 20 minutes till toothpick inserted comes out clean. Cool 10 minutes on rack, remove from pans place on rack.
• 5. Icing Cake: Combine yogurt and milk with whisk mix into instant pudding stir till thickens. Stir in 2 cups of whip cream, chill while cake cools. Put remainder of whip cream into refrigerator.
• 6. Let's put it together:) Lay first layer face down on cake plate, spread pudding mixture on cake, layer 1 cup of sliced strawberries on top of pudding mixture, layer 1 cup of bananas on top of strawberries, layer 2 do same, place top layer face up on top carefully push toothpicks (5) around to hold layers together. Cover an chill 2 hours.
• 7. Frost with remaining whipped cream. OPT Place the 10 remaining Strawberries end Down on top of cake. Serve chilled

BANANA CAKE- STRAWBERRY HONEY FILLING & CREAM CHEE

Steps:

• Preheat oven to 350 degrees. Grease and flour an 8 inch cake pan and an 8 inch metal mixing bowl. Line the cake pan with parchment paper. Set aside. Or grease and flour a 9x13 inch baking pan or two 9 inch layer cake pans.
• In a large bowl, cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
• To the creamed butter mixture, slowly add the milk and flour.
• Add vanilla, baking soda and pureed bananas
• Bake cakes for 25-30 minutes, for the 9x13 inch pan approximately 35-40 minutes.
• Remove from oven, place on cooling racks; allow to cool and remove from pans. Slice layers in half. While cake is baking prepare the filling.
• Strawberry Honey Filling: Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until a smooth sauce is formed. Add the remaining strawberries and pulse until chopped, but not liquefied. Set aside.
• Cream Cheese Frosting: In a large mixing bowl combine cream cheese and butter, beat until smooth. Add sugar and vanilla, beat well.
• Marzipan Honey Bees: Take a small piece of the marzipan and roll it between the palms of your hands until a 1 inch sized rope is shaped. Paint the stripes on the marzipan with a clean paintbrush using black food coloring. Place them on a sheet of parchment allowing them to dry. When they are no longer tacky, press 2 almond slivers into the bees to make their wings. Twist a little crafting wire, insert one end into the bottom of the bees.** The bees can be made several days ahead and stored in a sealed container.
• To construct the cake: Place 1 8inch layer on cake plate, put a very thin layer of the cream cheese frosting (crumb coat thickness) over the cake first. This helps to keep the berry filling from seeping into your cake. (To make the crumb coat thickness: just thin a little of the cream cheese frosting with milk to an approximate consistency of mayonnaise.)
• ** Before applying the berry filling, use some of the cream cheese frosting to build a "dam" around the edge of cake. This keeps the filling in place so it doesn't squeeze out when you put on the next layer. Place some of the strawberry honey filling on the first layer. Repeat with the remaining layers.
• When all the layers are in place, swirl the remaining frosting on the cake in a beehive pattern. Insert the Marzipan Honey Bees Ta-Da... a wonderful, luscious springtime cake

STRAWBERRY BANANA CAKE (SO SOFT & MOIST!)

Steps:

• You will use the strawberry compote in both the strawberry buttercream and as a cake filling. Prepare 1 2x batch(es) of the strawberry compote cake filling recipe and allow it to cool. You can make it the day before and keep it refrigerated. Reserve 118 grams (1/2 cup) for the buttercream and the remaining for the cake filling (you may not need to use all of the cake filling, but I prefer a generous amount in the middle of this cake).
• Thaw the frozen overly ripe bananas (with the peel on) in a bowl of hot water (If using fresh overly ripe bananas, see Note # 2). The bananas will be very soft to the touch once thawed. Remove the banana stems and delicately squeeze out the thawed bananas into a fine-mesh strainer over a bowl, reserving the banana juice.
• Mash the strained bananas until they are a fine puree without any chunks. I find a wire pastry blender works best for this when mashing them in a bowl, but you could also use a fork and mash them on a plate. Measure out 130 g (around 1/2 cup + 1.5 Tbsp) banana puree to use in the cake.
• Preheat oven to 325 degrees. Line a 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with nonstick cooking spray.
• If needed, add enough water to the reserved banana juice to make 1/4 cup. Combine the 1/4 cup water/banana juice, reserved 130 g banana puree, and the remaining Wet Ingredients (eggs, buttermilk, vegetable oil, and vanilla extract) in a large bowl and whisk until smooth and well-blended.
• Using a sifter or fine-mesh strainer, sift the Dry Ingredients into a separate large bowl. Whisk until well blended.
• Pour the Wet Ingredients into the Dry Ingredients and whisk until incorporated. Pour the Melted Salted Butter over batter and whisk in until incorporated and the batter looks uniform and shiny.
• Pour the banana cake batter into the prepared sheet pan and smooth out the batter until even all the way to edges (an offset icing spatula works well for this).
• Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 3-8 minutes, or until a toothpick or paring knife comes out mostly clean (watch closely towards the end of baking). A couple of moist crumbs on your knife are fine, but they shouldn't look wet. Some ovens may require a longer baking time, and 2x batches may take a few more minutes in the oven.
• The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note #3).
• If using instant clerjel, whisk it thoroughly with the powdered sugar and set aside.
• Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened. Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
• Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.
• Add the pure vanilla, strawberry extract, and reserved 118 grams strawberry compote. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy. The instant clearjel will cause the buttercream to thicken over the next 10 minutes. If you didn't use instant clearjel, you may wish to add up to an additional 1 cup(s) of powdered sugar to reach a thicker frosting. The frosting can be made a day or two in advance and refrigerated, but remove it from the fridge 1-2 hours before decorating your cake so it can be easily spread.
• The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.
• Spread a ¼ inch layer of strawberry buttercream on top of your bottom cake layer, then pipe a ½" tall ring of buttercream around the edge of the cake. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. Evenly spread half of the strawberry compote filling on top of the buttercream within the ring, making sure it is not taller than the ring of buttercream (as seen in my recipe video). Repeat with the second cake layer. The remaining cake scraps can be used for delicious banana cake truffles if desired.
• I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm, before adding the final coat of strawberry buttercream. Drizzle with Simple White Chocolate Drip and top with fresh strawberries, banana chips, and colorful sprinkles (if desired). The remaining strawberry buttercream can be used to pipe rosettes with a 1M star tip and disposable piping bag.
• You can let the cake set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature (avoid warm temperatures). This cake has the best texture at room temperature. Enjoy!

BANANA CREAM CAKE WITH STRAWBERRY CREAM FILLING

Steps:

• 1. Cake: Sift together flour, baking powder and salt; set aside.
• 2. Beat eggs until light and foamy; add flavorings, then sugar gradually.
• 3. Add flour mixture alternately with cream, beating after each addition until just smooth.
• 4. Pour batter into two 9\" greased round cake pans and bake in a preheated 350 degree oven 40 minutes or until done; cool on racks and then brush with Simple Syrup.
• 5. Simple Syrup: Combine sugar and water in a heavy small saucepan; bring to a boil over moderate heat, stirring constantly until sugar is dissolved.
• 6. Remove from heat and cool to room temperature; stir in creme de banana.
• 7. Strawberry Frosting: Whip cream in large chilled bowl on low speed until soft peaks form.
• 8. Add Grand Marnier and sugar and beat on high speed until spreading consistency; fold in mashed strawberries.
• 9. Spread this mixture between layers and add sliced banana on top of bottom layer.
• 10. Add remaining mixture on top and sides of cake.

STRAWBERRY FILLED BANANA CREAM CAKE

Steps:

• Preheat oven to 350 degrees F.
• For the cake Sift together flour, baking powder and salt.
• In another bowl, beat eggs until light and fluffy, then add all flavorings.
• Add sugar gradually, and continue by adding flour mixture alternately with cream, beating after each addition until just.
• smooth.
• Pour batter into two 9" greased round cake pans and bake in your preheated oven for approximately 40 minutes or until done.
• While cake is cooking, make your syrup.
• Do so by combining sugar and water in a heavy small saucepan.
• Bring mixture to a boil over moderate heat, stirring constantly until sugar is dissolved.
• Remove from heat and cool to room temperature. Stir in creme de banana.
• Once cake has finished baking, remove from oven and cool on racks.
• After they have cooled, brush cakes with syrup.
• For the filling, whip cream in large chilled bowl on low speed until soft peaks form.
• Add Grand Marnier and sugar and beat on high speed until it becomes smooth and spreadable.
• Fold in mashed strawberries.
• Spread the filling between the cake layers and add sliced banana on top of bottom layer.
• Spread remaining mixture on top and sides of cake.

STRAWBERRY BANANA SPLIT CAKE

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.